In a medium bowl, combine the coconut, graham cracker crumbs, pecans, and sugar. Mix in the egg whites (do not beat them first). Pour the filling into the unbaked pie shell.

Bake for 35 to 40 minutes. The middle may still look moist, but it will set upon cooling. Cover the edges only with foil if needed to prevent overbrowning. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.

Store any leftovers in a sealed cake safe. The pie will keep for about 3 days.